PT  - JOURNAL ARTICLE
AU  - Y. Vasserot
AU  - C. Jacopin
AU  - P. Jeandet
TI  - Effect of Bottle Capacity and Bottle-cap Permeability to Oxygen on Dimethylsulfide Formation in Champagne Wines during Aging on the Lees
AID  - 10.5344/ajev.2001.52.1.54
DP  - 2001 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 54--55
VI  - 52
IP  - 1
4099  - http://www.ajevonline.org/content/52/1/54.short
4100  - http://www.ajevonline.org/content/52/1/54.full
SO  - Am J Enol Vitic.2001 Jan 01; 52
AB  - During aging on the lees, dimethylsulfide accumulates more rapidly when low oxygen permeability bottle caps are used. Dimethylsulfide formation is also influenced by bottle capacity, and it could result from an increase in the reduction of wine dimethyl sulfoxide.Acknowledgments: Thank you to the Union Champagne Society and the Association Recherche Oenologie Champagne-Université for financial support.